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Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 1 (8-ounce) package cream cheese
  • ¼ cup dry white wine
  • ¼ cup vegetable broth
  • 1 bunch broccolini, trimmed and cut into 1-inch pieces
  • 1 bunch thick asparagus, woody ends removed, cut into 1-inch pieces
  • 1 medium shallot, thinly sliced
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes
  • 1 pound farfalle pasta
  • 1 cup fresh or frozen peas
  • ¼ cup freshly grated Parmesan or pecorino cheese
  • ¼ cup roughly chopped fresh mint
  • Zest and juice of 1 lemon
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